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The ideal knife for fine slicing
SG2 powder-coated steel core - Exceptional edge retention
27cm San Mai blade structure: 3 superimposed layers
Soft stainless steel around SG2 - Rounded edges: pleasant to use
Sharpening remains easy despite high hardness of -+ 63 HRC
Octagonal rosewood handle + Light Pakka wood bolster
Handcrafted by young master Kei Kobayashi : each knife is unique
A knife that belongs to the elite
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This 27cm sujihiki knife allows you to produce beautiful, even slices. Its long, fine blade ensures precision work: cut slices of fish or meat without damaging the flesh.
The blade has a San Mai structure, i.e. it is built from 3 alternating layers of steel, like the beginning of a damascus blade.
At the heart of the knife is SG2 powdered steel . It's a renowned alloy with many advantages!
- Its hardness of around 63 HRC enables it to hold its edge over the long term, so you save on sharpening sessions.
- Even though it is very rigid, SG2 steel is easy to sharpen. Maintenance is carried out with a Sharpening stone when necessary.
- At the microscopic level, its purity can also be appreciated. In fact, its structure is very homogeneous, making it more resistant (the blade is less likely to chip).
A layer of softer stainless steel sandwiches the SG2 to protect it. This difference in steel can be seen at the base of the blade: an irregular thread runs along the cutting surface, showing the bonding of the alloys.
The knife is also appreciated for its impeccable finish:
- The blade is hand-sharpened on a grinding wheel. You'll feel its performance right from the first cut.
- The kanji visible on its surface are engraved by hand, adding a welcome touch ofauthenticity to the knife.
- Its top edge, as well as the surface at the base of the blade, have been polished for a more pleasing feel. This is very useful if you grip your knife high up on the handle, or rest your index finger on the back of the knife when cutting your various foods.
The handle is made of rosewood, a beautiful warm-toned veined wood. It's polished to give you a soft touch, making it even more pleasant to use, even when you're spending time in the kitchen.
With its octagonal shape, it sits perfectly in the hand, making it pleasant to use over the long term (ambidextrous use).
Connecting the blade and handle is a bolster made of Pakkawood, an antibacterial composite material combining laminated wood and resin. It is highly appreciated in professional kitchens, not least for its thermal and mechanical resistance.
Finally, wood putty fills the gap between blade and handle. This makes the handle watertight, and also prevents waste from getting inside while you're cutting your food.
Caring for your knife: it should be hand-washed to maintain its appearance and efficiency over the long term (don't put it in the dishwasher or soak it in the sink).
You can then wipe it with a soft cloth and store it in a dry place. It should not be left in contact with moisture for any length of time.
Learn more about blacksmithing:
We all know that Japanese knives enjoy an excellent reputation worldwide. That's why they're used by the best chefs, from the home to the most famous restaurants.
Kei Kobayashi kitchen knives are representative of this esteemed expertise. They are handcrafted products. Kobayashi san is first and foremost a talented knife sharpener. In fact, it was after many years of sharpening the blades of other master blacksmiths that he decided to create his own knives! Each of his pieces combines formidable efficiency with timeless design.
Our wide selection of handcrafted Japanese knives awaits you too!
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